Incredibly Moist and Easy Carrot Cake

If you are looking for a moderately sweet, moist, and very flavorful carrot cake, this recipe is for you. Carrots match amazingly well with spices and nuts, and in this recipe, you can use your favorite nuts (walnuts, pecans, almonds, cashew, or a combination of them), and a lot of different spices (cinnamon, nutmeg, ginger, and pumpkin pie spice).

My Favorite Carrot Cake Recipe

I like to make this carrot cake recipe with cream cheese frosting, but you can also use whipped cream, buttercream frosting, or your favorite type of icing.

This recipe has a lot of ingredients, but don’t let that scare you. I am sure you will find them all in your pantry because they are all very common and affordable. It’s amazing how just a few grated carrots and a handful of nuts, along with a few other ingredients can create a very tasty, moist, and beautiful homemade carrot cake with a rich flavor.

Carrot Cake Ingredient:

• All-purpose flour
• Ground cinnamon and nutmeg
• Baking powder and baking soda
• Eggs
• Vegetable oil
• Crushed pineapple
• Light brown sugar and granulated sugar
• Vanilla extract
• Grated carrots
• Walnuts and pecans
• Powdered sugar
• Cream cheese, butter, and heavy cream

How To Make Carrot Cake From Scratch:

1. Preheat the oven to 350 F . Grease two 9-inch pans with cooking spray and lightly dust them with flour.
2. In a bowl, mix together the all-purpose flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
3. In another bowl, whisk together the eggs, vegetable oil, drained crushed pineapple, granulated sugar, light brown sugar, and vanilla extract until combined. Add the dry ingredients to the wet. Stir until just combined. Then, gently fold the grated carrots, walnuts, and pecans into the batter.
4. Pour half of the batter into each prepared cake pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool to room temperature.

Making the Frosting:

In a mixing bowl, beat together the powdered sugar, cream cheese, butter, heavy cream, and vanilla extract until creamy and well combined.

Spread frosting on top of one of the cakes, place the second cake over the frosted one to make one big cake, and then frost the top and sides of this large cake.

Tips for the BEST Carrot Cake:

1. It’s not necessary to use both pecans and walnuts, you can choose one of them.
2. Don’t overbake the cake. Bake just until the toothpick inserted in the center comes out clean.
3. Add more flavor by adding raisins, pumpkin pie spice, or orange zest to the cake.

Can You Freeze Carrot Cake With Frosting?

Yes, you can freeze carrot cake with frosting. , First, refrigerate the cake until the frosting hardens. Then, double-wrap the cake or any leftovers with plastic wrap and put it in a ziplock bag or an airtight container. Store in a freezer for up to 2 months.

How Long Does Carrot Cake Last?

Cover any leftover homemade carrot cake with plastic wrap or put it in an airtight container and store it in the refrigerator for up to 4 days.

If you love cakes and are looking for more amazing cake recipes, I recommend you take a look at these:

• Pineapple Upside-Down Bundt Cake Recipe
• Million Dollar Cake Recipe
• Moist and Fluffy Orange Cake Recipe
• Homemade Strawberry Cake from Scratch
• Pineapple Pecan Cake with Cream Cheese Frosting

Continue to Content

Incredibly Moist and Easy Carrot Cake

Yield: 16

Prep Time: 20 minutes

Cook Time: 40 minutes

Total Time: 1 hour

Sweet and full of nuts and spices, this moist carrot cake will soon become one of your all-time favorites!

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Ingredients

For the cake:

• 3 cups all-purpose flour;
• 2 tsp cinnamon;
• 1 tsp baking powder;
• 1 tsp baking soda;
• 1/2 tsp salt;
• 1/4 tsp nutmeg;
• 4 large eggs, at room temperature;
• 1 cup vegetable oil;
• 1 cup crushed , pineapple, drained;
• 1 cup light brown sugar;
• 1 cup granulated sugar;
• 1 1/2 tsp vanilla extract;
• 4 cups carrots, grated;
• 1/2 cup walnuts, chopped;
• 1/2 cup pecans, chopped.

For the cream cheese frosting:

• 2 cups powdered sugar;
• 8 oz cream cheese, softened;
• 4 tbsp butter, softened;
• 2 tbsp heavy cream;
• 1 tsp vanilla extract.

Instructions

1. Preheat the oven to 350 F. In a bowl, mix together the all-purpose flour, cinnamon, baking powder, baking soda, salt, and nutmeg. Set aside.
   
   
   
2. In another bowl, whisk together the eggs, vegetable oil, drained crushed pineapple, granulated sugar, light brown sugar, and vanilla extract until combined.
   
   
   
3. Add the dry ingredients to the wet. Stir just until combined.
   
   
   
4. Then, gently fold in the grated carrots, chopped walnuts, and pecans into the batter.
   
   
   
5. Grease and flour two 9-inch cake pans.
   
   
   
6. Pour half of the batter into each prepared cake pan. Bake for 40-50 minutes or until a toothpick inserted in the center comes out clean. Remove from the oven and let cool to room temperature.
   
   
   
7. While the cake layers are cooling, prepare the frosting. In a mixing bowl, beat together powdered sugar, cream cheese, butter, heavy cream, and vanilla extract until smooth and well combined.
   
   
   
8. spread frosting on top of one of the cakes. Place the second cake over the first one to make one big cake and frost the top and sides of this big cake. Sprinkle with additional chopped walnuts/pecans if desired. Slice and enjoy!
   
   

Nutrition Information:

Amount Per Serving: Calories: 519Total Fat: 29.1gSaturated Fat: 8.9gCholesterol: 72mgSodium: 236mgCarbohydrates: 60.3gFiber: 2.4gSugar: 38.8gProtein: 6.9g

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